JPS60168344A - Food having hollow structure and production thereof - Google Patents

Abstract

PURPOSE:To obtain a food having hollow structure and a novel combination thereof without heat denaturation in the hollow part, by injecting a fluid food, e.g. ice cream or jelly, into to fill the interior of the hollow part of a steamed food having the hollow structure. CONSTITUTION:Wheat flour usually used for a steamed food is incorporated with preferably 4-6wt% expanding agent, e.g. sodium bicarbonate, and a food which can be taken in orally and contains water in an amount to give >=30% moisture content. An egg, cow's milk or cream, etc. may be used as the above- mentioned food. The hardness of the resultant mixture is preferably within 70- 20 poises at about ordinary temperature. The fluid mixture is once steamed and then cooled in a state where the fluidity remains in the central part. The mixture in this state is then reheated under conditions for hardening the central part to give a food. Various fluid foods, e.g. ice cream, or jelly, without heat denaturation are then injected into to fill the hollow part of the resultant food and give the aimed novel food having a hollow structure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a steamed food having a hollow structure and a method for producing the same.

Conventionally, in the case of steamed foods such as manju, Chinese manju, and steamed bread,
A widely used method has been to wrap ingredients such as sushi or meat paste in a hard flour dough and then steam them. It was difficult to wrap ice cream, fresh cream, etc. in steamed food. After steaming the dough of these steamed products, attempts were made to mechanically press fluid into the interior using a nozzle, but the dough would tear and tear.
It is difficult to mechanically inject a large amount of fluid.

The inventors of the present invention created a cavity, that is, a hollow structure in the center of the steamed food, and as a result of various efforts to inject and fill the liquid food into this cavity, they finally succeeded in creating a cavity in the center of the steamed food. This led to the completion of the present invention.

That is, the present invention uses flour, a leavening agent (baking powder), and water or a fluid food material with a moisture content of 30% or more as main raw materials, and optionally adds sugar, salt, seasonings, spices, and food ingredients. A fluid food composition prepared by adding and mixing one or more selected modifiers is steamed, the outer layer is hardened, and the center remains fluid, and then cooled and reheated. The present invention provides a food having a structure and a method for producing the same.

The present invention will be specifically explained as follows.

The flour used in the present invention may be any flour that is commonly used for steaming, and may be soft flour, medium flour, strong flour, or a mixture thereof.

The leavening agent (baking powder) in the present invention may be of any kind as long as it is used in ordinary foods, but in particular, it can be used without any problems as long as it is used in ordinary steamed foods.

More specifically, the expanding agent includes, for example, burnt-off paste, sodium bicarbonate, monobasic calcium phosphate, dibasic calcium phosphate, calcium carbonate, acidic pyrophosphoric acid, lithium hydrogentartrate, fumaric acid, sodium fumarate, gluconodelta. Examples include, but are not limited to, one or a combination of two or more of lactone, sodium acid birophosphate, ammonium chloride, and the like. Regarding the amount used, the amount normally used for steamed foods is directly applicable to the present invention, but for example, it is preferable to use 1 part by weight or more of the leavening agent per 100 parts by weight of wheat flour, and it may be 4 to 6 parts by weight. More favorable results can be obtained if

In addition, the fluid food material of the present invention having a moisture content of 1130% or more exhibits fluidity under humidity around room temperature, and the swelling agent does not affect the fluid food composition (dough) of the present invention when it is steamed. , any ingestible food containing enough moisture to provide enough moisture to generate gas, such as eggs, milk, fermented milk (yogurt, sour cream, etc.), dairy products. Containing beverages, coffee, tea, soup, soft drinks, alcoholic beverages, fruit juices, syrups,
Any food may be used as long as it is liquid, cream, or jelly-like and contains 30% or more of water at room temperature, such as liquid sugar or a mixture of oil and water such as cream.

In addition, the amount of water or fluid food material containing 30% or more of water in the present invention may be such that the fluid food composition (dough) of the present invention exhibits fluidity at around room temperature, and the amount of water or fluid food material containing 30% or more of water may be such that the fluid food composition (dough) of the present invention exhibits fluidity at around room temperature. In the case of a dough containing such a material, it is sufficient that the dough exhibits sufficient fluidity even if the water content is relatively low. The amount of water or fluid food material with a water content of 30% or more to be used is such that the hardness of the fluid food composition (dough) of the present invention is 90 poise or less at around room temperature (10 to 20"C). To the extent that...
In particular, a range of 70 to 20 poise is preferred because better results can be obtained.

In addition, seasonings, spices, fragrances, fats and oils, and food modifiers in the present invention may be anything as long as they improve the taste, flavor, internal structure, texture, and aroma of foods, such as chemical seasonings, natural Anything that can be added to the steamed food may be used, such as seasonings, spices, amino acids, extracts, glycerin fatty acid esters, sucrose fatty acid esters, powdered milk and other products, casein, soybeans and other animals and plants, proteins, vegetables, and fruit pastes.

The mixing conditions for the above-mentioned raw materials in the present invention are such that each of these raw materials is mixed roughly uniformly, and it is sufficient to mix them lightly by hand, or even more easily and in a short time by using a whipper. .

A particularly important point of the present invention is that after steaming a fluid dough (referred to as a "fluid food composition" in the present invention) mixed with raw materials containing a leavening agent, the dough remains fluid in the center. The method of cooling can be left to cool at room temperature, cooled with cold air or a refrigerator, frozen or quickly frozen, and the temperature near the center of the dough can be Cooling to below about 45°C (more preferably below about 35°C) provides a good hollow structure in the steamed food.

Reheating in the present invention may be performed by any conventional food heating method, such as steaming, baking, infrared irradiation, high frequency heating, hot air heating, etc., as long as the center of the dough is thermally hardened.

The hollow-structured foods obtained by the present invention have the inner phase and texture of steamed foods, and the hollow portions (cavities) of the various liquid foods have not undergone heat denaturation, such as ice cream, fresh cream, etc. Dairy products such as whipped cream, jam, jelly, meat paste, fruit paste, vegetable paste, yogurt, butter, margarine, liquid oils and fats,
By injecting fluid cheese etc., it becomes possible to create new food combinations that did not previously exist.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Wheat flour (soft flour "Mercury" manufactured by Okumoto Seifun Co., Ltd.) 100 parts by weight Expanding agent 4-layer lid Water 110 parts by weight Salt 0.5 parts by weight Seasoning 0.5 parts by weight Note that the leavening agent was sodium bicarbonate, It is a mixture of dibasic calcium phosphate, roasted barley, and potassium d-bitartrate.

The above raw materials were mixed gently for 2 to 3 minutes using a hand whipper to obtain a dough with a viscosity of 85 poise (the "fluid food composition" of the present invention). Put 809 pieces each in paper cups and steam for about 4 minutes on high heat.
Remove it from the Seiμ in a fluid state and transfer it to the refrigerator.
After refrigerating overnight (approximately 12 hours), the temperature of the center of the dough (approximately 5°C) is steamed again for 15 minutes over high heat, creating a cavity approximately 1 cm in diameter inside (as shown in the figure). Steamed food (1) having 2) was obtained. Various creams, boosts, jelly (3), etc., which do not require heating, were injected and filled into the cavity to obtain the desired food.

Example 2 Wheat flour (soft flour) 100 parts by weight White sugar 46 parts by weight Leavening agent 6 parts by weight Skimmed milk powder 5 parts by weight Eggs 15 parts by weight Water 95 parts by weight The leavening agents were sodium bicarbonate, monobasic calcium phosphate, baked bread, It is a mixture of fumaric acid and glucono delta lactone.

The above raw materials were mixed gently for 3 minutes with a whipper to obtain a dough (c) having a viscosity of 70 poise (the "fluid food composition" of the present invention).

I put about 909 pieces of this in a paper cup and steamed it for 4 minutes and 30 seconds over high heat. At this time, the center of the dough was still semi-fluid. After cooling this at room temperature (20°C) overnight (approximately 12 hours), this dough (temperature in the center 22"C) was baked at 180'C for 10 minutes in the open, with a diameter of approximately 2" inside. A food product having a hemispherical cavity was obtained. Creamy chocolate was injected into this cavity using a syringe with a needle-shaped nozzle.

Example 3 Wheat flour (soft flour) 100 parts by weight Leavening agent 5 parts by weight Milk 35 parts by weight Eggs 80 parts by weight Oil (salad oil) 80 parts by weight Skimmed milk powder 10 parts by weight Note that the leavening agents were sodium bicarbonate, glucono delta-lactone, monocalcium phosphate, sodium fumarate,
It is a mixture of d-potassium hydrogen tartrate.

The above raw materials were mixed gently for 2 minutes with a whipper to obtain a dough with a viscosity of 30 poise (the "fluid food composition" of the present invention).

Put about 509 pieces of this in paper cups and heat on medium heat for 5 minutes.
Steam for a minute, while the center of the dough is still fluid.
Quick-freeze, freeze for 3 hours (the temperature at the center was -10°C), then heat in a microwave oven on high heat (600W) for 1 minute to create a steamed product with a hemispherical cavity with a diameter of about 2 cTn in the center. Got the product. With a needle-shaped nozzle in this cavity,
Ice cream was injected to obtain a delicious food product with a cake-like texture on the outside and ice cream on the inside.

This can be stored in a frozen state below 0°C and eaten as is.

[Brief explanation of drawings]

The drawings show a food product obtained by the manufacturing method of the present invention; FIG. 1 is a simplified sectional view thereof, and FIG. 2 is a plan view thereof. (1)...Food, (2)...Cavity, (3)...
Liquid food.

Claims (1)

[Claims] ■ A food having a hollow structure, which is obtained by injecting and filling a fluid food such as ice cream or jelly into the hollow interior of a steamed food with a hollow interior. ■ Flour, leavening agent, and water or liquid food materials with a water content of 30% or more are the main raw materials, and if necessary, sugar, salt, seasonings, fragrances, spices, fats and oils, and food modifiers are added. A hollow structure characterized by steaming a fluid food composition mixed with one or more selected from the following, cooling once the outer layer is hardened and fluidity remaining in the center, and then reheating. A method of manufacturing a food that has